With that in mind, our friend Danish C invited us over on Friday night to eat fish and watch the semifinals of the Handball World Cup. (Did you even know there was a handball World Cup? I bet you didn't! We sure didn't!) Denmark played Spain for a spot in the finals and won. Very exciting, plus we felt so very Danish--groaning "nej, nej," spotting the Crown Prince in the crowd, and reading the ads for SAS, Netto, and Dansk Energi. So today B and I really had no choice but to keep on Dane-ificating by watching the finals and eating potatoes.*
You may recall that Danes just love potatoes. Not that I can imagine anyone, anywhere, who actually dislikes potatoes, but potatoes are a really big deal here. In fact, there is actually a Danish expression--"Jeg er en heldig kartoffel!" Literally meaning "I am a lucky potato!" but just the kind of thing you might say when you win at Banko!! (That's Bingo! to you, fellow Americans). With that in mind, what better way to kick off the Scandinavegan's 11 in 2011 Challenge!
Here's the deal. Every month I'll tackle a traditional Danish food. You'll get pictures and a recipe for a delicious vegan dish! My only rule is that the main raw ingredient be something easily accessible here, something that Danes eat regularly. Therefore, potatoes are a shoo-in, but expect to see beets, carrots, fennel, strawberries, and special peas somewhere down the line. Rye bread and beer may also make it in. And the best part is, by the time we get to December, everything's a bonus.
With no further ado, may I present...
Laekkert Latkes!
about 4 cups of grated potatoes
1/2 a large onion, chopped very fine
1/4 cup or so finely chopped scallions
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. baking powder
freshly ground pepper
canola oil to fry
Get out a clean, non-fuzzy tea towel, and dump the grated potatoes into it. Wrap it up nice and tight and squeeze over the sink until all the water is squeezed out. Pour your nice dry potato shreds into a large bowl. In a wide, deep skillet, pour about 1/2 inch of canola oil and start heating it up. In the meantime, combine the remaining ingredients with the potato shreds. Stir very very well. You do not want pasty chunks of flour in your latkes. Form into small patties, about 2 inches in diameter and fry approximately 3 minutes on each side. Drain and serve hot with applesauce.
*Sadly, Denmark lost to France in overtime today. But eat some latkes and you'll feel less depressed, I promise.
about 4 cups of grated potatoes
1/2 a large onion, chopped very fine
1/4 cup or so finely chopped scallions
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. baking powder
freshly ground pepper
canola oil to fry
Get out a clean, non-fuzzy tea towel, and dump the grated potatoes into it. Wrap it up nice and tight and squeeze over the sink until all the water is squeezed out. Pour your nice dry potato shreds into a large bowl. In a wide, deep skillet, pour about 1/2 inch of canola oil and start heating it up. In the meantime, combine the remaining ingredients with the potato shreds. Stir very very well. You do not want pasty chunks of flour in your latkes. Form into small patties, about 2 inches in diameter and fry approximately 3 minutes on each side. Drain and serve hot with applesauce.
*Sadly, Denmark lost to France in overtime today. But eat some latkes and you'll feel less depressed, I promise.
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